Description
AboutAncho Chile Reyes Liqueur
The slow-burn heat of earthy poblano pepper delivers the nice and spicy in this coveted liqueur. Adds delicious complexity andverve-yflavor toanything you mix up.
Ancho Chili Reyes Liqueur from Puebla, Mexicowas introduced to the world in 2014 (though its recipe dates back to the 1920s) and it immediatelybecame a bartender’s essential.Snag a bottle from the How to Drink spirits collection. Checkout theAncho Reyes Verde Chile Poblano Liqueur while you’re browsing.
Tasting Notes
Roasted chile and a slightly spicy pepper, a rich and complex warmth. Sweet spices: cinammon, tamarind and a subtle acidity. Moderate smoky heat of the ancho chile on the finish.
Suggested Serves
- A paloma or paper plane.
- A Vaquero uses bourbon as the base, adds Aperol, lemon juice, Ancho Chile Reyes Liqueur and sage. Yum!
Production Notes
It starts with the best and most authentic ingredients.
Poblano chilies native to Puebla, Mexico are cultivated in thevolcanic-enriched soils there. The chilies are hand-selected for quality once they’ve matured and turned red.They are sun-dried for 15-20 days, where they develop a rich, smoky, fiery flavor, transforming them into ancho chilies.
These dried chilies are scissor-sliced by hand, then soaked and macerated in a neutral cane spirit from Veracruz, Mexico.
Six months passbefore the Maestro Maceradora hand-blends the chile flavor-infused liqueur to ensure consistent quality, flavor, and spice.A final rest for the flavors to marry before the liqueur is bottled, each one hand-labeled according to tradition.
About the Founders
Menjurjes, or homemade liqueurs, were the drink of choice amongstartists and intellectual inPuebla in the1920s. One particularly popular one was handcrafted from ancho chilies.Ancho Chile Reyes Liqueur, introduced in 2014, celebrates, shares, and pays homage to this original recipe.750ml & 80 Proof
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